* Exported from MasterCook II *
Stuffed Squash
Recipe By :“Tanya Heikkinen” THEIKKINEN@marvin.ag.uidaho.edu
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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1 large spaghetti squash
1 cup dried tomatoes (I use the dry ones, not packed in
oil)
1/2 cup dried shiitake mushrooms (or porcini)
3 cloves garlic
1 cup bread crumbs (or whole stale bread)
1 cup fresh button mushrooms -- chopped
1 Jerusalem artichoke -- peeled and chopped
2 tsp basil
1 tsp oregano
1 tsp rosemary -- crushed
dash salt
1 dash balsamic vinegar (or red wine vinegar)
about 1/2 cup water
Preheat the oven to 350 F. Halve the squash and scoop out the insides.
Place cut-side down in a baking pan and bake for about 20 minutes, or until
it begins to get soft.
Soak the dried tomatoes and mushrooms separately in hot water.
Throw the garlic into a food processor while the machine is running.
Process until the garlic is completely chopped. Throw in the stale bread
and process until you have large crumbs. Empty into a medium mixing bowl.
Add the fresh mushrooms, artichoke, herbs and salt to the bowl. When the
dried tomatoes and mushrooms have softened, chop and add to the bowl.
Turn the squash halves over and fill. Add water to the filling to keep the
squash from getting too dry. Makes 4 servings.
Bake another 10 minutes. Serve hot
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NOTES : 1) I served the squash as halves. You may also scoop the squash out and
serve it like pasta in a large bowl, mixed with the filling.
2) The filling would also be good if it were lightly sauteed in the balsamic
vinegar and water before adding it to the squash.
3) Any mild-flavored squash would be just as good, such as zucchini. I also
have a fondness for adding pumpkin puree to my spaghetti sauce, which leads
me to believe that even the very flavorful winter squashes may make good
containers for this filling.